Cherry Jam

Kim Biegacki


Well here is my second batch of goodies that I made from my 10 lb bucket of sour cherries. Of course, this jam is super easy to make and doesn't take too much time. It is another beautiful jar of jam and I look forward to having some of this cherry jam on a toasted English muffin tomorrow morning with a good cup of hot coffee for breakfast.

This is another recipe from my Blue Book --guide to preserving.

Hope you enjoy.


★★★★★ 3 votes

7 - 8 half pints
30 Min
25 Min


  • 1 qt
    or (4 cups) chopped and pitted sweet or sour cherries
  • 4 - 5 c
  • 2 Tbsp
    lemon juice (use only with sweet cherries)
  • 2 pkg
    or pouches ball liquid pectin

How to Make Cherry Jam


  1. First chop your cherries up in a food processor or by hand. I coarsely chopped mine.
  2. Combine cherries, sugar and lemon juice (if needed) in a large saucepot. Bring to a boil, stirring until sugar dissolves. Stire in liquid pectin.
  3. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if neccessary. (I did have to do this.) Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps.
  4. Process 10 minutes in a boiling-water canner. Then remove and place on counter to cool. Let sit overnight and the check lids again; tighten if necessary and label your jars.

Printable Recipe Card

About Cherry Jam

Course/Dish: Jams & Jellies
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy

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